This flavorful Thai dish is a heartfelt tribute to the soups I fell in love with while traveling through Asia. It’s a fusion of two beloved Thai classics—Tom Kha and Tom Yumgoong—blended with a personal twist that brings comfort, spice, and soul to every bowl especially this Father's Day season.
Note: Tom Kha means "boiled galangal," and galangal is essential to this recipe. Ginger is not an ideal substitute, but it can be used in a pinch. Also, start by cooking root vegetables first, and save softer veggies and yellow peppers for the end so they stay vibrant and crisp.
Ingredients
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2 cups good-quality Chinese chicken stock (or vegetable stock for a vegan version)
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2 cups coconut milk
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1 tsp sesame oil
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2 stalks fresh or dried lemongrass (bottom 6 inches only, sliced and bruised)
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2 slices fresh or dried galangal
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1 large piece fresh ginger, finely chopped
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6 cloves garlic, finely chopped
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4 kaffir lime leaves, chopped (fresh or frozen)
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2–3 Thai bird’s eye chilies or Serrano chilies, sliced large (or 1–2 tbsp sambal as substitute)
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1 tbsp fish sauce (or 2 tbsp to taste; sub Bragg's Liquid Aminos for vegan)
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2 tbsp fresh lime juice
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½ cup Mae Ploy sweet chili sauce or ½ tsp sugar
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¼ cup Heinz ketchup (yes, really — the secret weapon)
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4 tbsp chopped fresh cilantro
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4 scallions, sliced
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8 shiitake mushrooms (or button mushrooms), sliced
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A mix of vegetables:
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Snow peas or sugar snap peas
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Carrots
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Green beans
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Beets or other root vegetables
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Yellow bell peppers (added last for crunch)
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Optional protein: tofu, shrimp, or chicken
Directions
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Prep the lemongrass:
Use only the tender white bottom of the stalk (about 6 inches). Discard the tough green tops. Gently pound the lemongrass with the flat side of a cleaver or heavy object to release its oils, then slice into ¼-inch segments. -
Start the base:
In a large pot, heat sesame oil over medium heat. Sauté the garlic and scallions until fragrant, about 1–2 minutes. -
Build the broth:
Add the chicken or veggie stock and bring to a gentle boil. Stir in the galangal, ginger, lemongrass, kaffir lime leaves, and sweet chili sauce (or sugar). Simmer for 5 minutes. -
Add coconut milk and heat:
Stir in coconut milk, chilies (or sambal), fish sauce, and ketchup. Simmer for another 5 minutes. -
Add vegetables and protein:
Start with harder root vegetables, then add softer vegetables, mushrooms, and your choice of tofu, chicken, or shrimp. Cook just until the protein is done and veggies are tender-crisp. -
Finish and adjust:
Turn off the heat. Stir in fresh lime juice and chopped cilantro. Taste and adjust for balance — you’re aiming for a bold blend of galangal’s earthiness, coconut sweetness, lime brightness, and a gentle kick of chili.
Serve hot and enjoy the magic—a bowl full of soul, spice, and a hint of surprise.
For more recipes like this you can purchase Marilyn's Cookbook at oshinlove.com.